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Vampire Chicken with Blood Braise (Emeril Lagasse) Recipe

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Vampire Chicken with Blood Braise (Emeril Lagasse)
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Ingredients
29
Count
Nutrition
1663
Calories
Total time
150
Minutes
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Ingredients:

Directions:

  1. Preheat the oven to 400 degrees F.
  2. Remove 1 oven rack and place the other at the bottom of the oven.
  3. Mix the softened butter and Essence together to make a paste. Rub the paste all over the chicken and under the skin of the breast. Set aside.
  4. Place a large roasting pan over 2 burners on the stove and heat over medium-high heat. Add enough olive oil to lightly coat the bottom of the pan. When the oil is hot, add the sausage links, still attached in a coil. Brown on both sides, about 3 minutes per side.
  5. Remove from the heat and create a space in the center of the sausage coil that is large enough to fit the cedar stake and the chicken.
  6. Place the chicken on the stake and place in the center of the sausage. Add the onion, mushrooms, carrots, baby beets, and garlic around the sausage. Drizzle with olive oil. Add rosemary, thyme, and season with salt and pepper. Roast for 1 hour or until the chicken and sausage is cooked through. Check after 30 minutes to make sure there is still sufficient liquid in the pan. If the pan is dry, add a little chicken stock or water.
  7. While the chicken is cooking, in a saucepan, combine the red wine, beet liquid, cream, and Dijon and reduce by 1/2, about 15 minutes. Stir in the thyme. Season, to taste, with salt and pepper.
  8. Remove the chicken (still on the stake) from the pan and place in the center of a large platter. Surround with the sausage, garlic, and vegetables.
  9. Ladle the sauce into a goblet or gravy boat and serve with the chicken.
  10. Cedar Stake:
  11. 1 (1 by 6 by 36-inch) untreated, food-safe cedar plank
  12. From the piece of cedar cut a base of 6 to 7 inches.
  13. From the remaining plank cut a 7 to 8-inch piece. Cut this lengthwise approximately 1 1/2 inches wide. This will form your stake. At 1 end, make 2 diagonal cuts to form a point at the top of the stake.
  14. Nail or screw the stake to the base by putting nail or screw through base and into the stake. Make sure to use stainless steel nails or screws and sanitize them in boiling water before using.
  15. Essence:
  16. Combine all ingredients thoroughly and store in an airtight jar or container.
  17. Yield: about 2/3 cup
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1663.5 Kcal (6965 kJ)
Calories from fat 1256.6 Kcal
% Daily Value*
Total Fat 139.62g 215%
Cholesterol 568.7mg 190%
Sodium 4177.65mg 174%
Potassium 1582.64mg 34%
Total Carbs 37.16g 12%
Sugars 11.57g 46%
Dietary Fiber 8.81g 35%
Protein 51.99g 104%
Vitamin C 27mg 45%
Vitamin A 4.6mg 154%
Iron 9.8mg 54%
Calcium 164.2mg 16%
Amount Per 100 g
Calories 227.55 Kcal (953 kJ)
Calories from fat 171.89 Kcal
% Daily Value*
Total Fat 19.1g 215%
Cholesterol 77.79mg 190%
Sodium 571.47mg 174%
Potassium 216.49mg 34%
Total Carbs 5.08g 12%
Sugars 1.58g 46%
Dietary Fiber 1.2g 35%
Protein 7.11g 104%
Vitamin C 3.7mg 45%
Vitamin A 0.6mg 154%
Iron 1.3mg 54%
Calcium 22.5mg 16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 44.1
    Points
  • 44
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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